DIRECTIONS

Preheat the oven to 350°F.

Place leeks in a large bowl of water and wash well to remove sand. Bring a large pot of salted water to a boil. Cook leeks until soft, about 15 minutes. Drain and reserve. Spray a 9” x 5” loaf pan with non-stick cooking spray. Use about 2/3 of the leeks to line the pan with overlapping layers of the leeks, such that they hang over the edge of the pan. Use half of the remaining leeks to fortify the bottom of the pan. Reserve the rest for finishing.

Heat a sauté pan over medium heat. Add the oil to coat the bottom of the pan. Sauté the onion until softened and starting to turn golden, about 5 minutes, then add the garlic and cook another minute. Remove from heat.

In the bowl of a food processor, add the salmon, artichoke and eggs. Pulse until combined. Season with salt and pepper. Toss the beans with the pesto. Add half of the beans to the salmon mixture. Pulse again until an even but slightly chunky texture remains. Fold in the remaining beans.

Place half the salmon mixture into the prepared pan. Top with the roasted red peppers. Spread the other half of the salmon mixture over the red peppers. Place the reserved leeks over the top, then fold overhanging leeks over the top of the terrine. Tap the terrine on the counter to knock out air pockets. Cover with foil. Place in a larger baking tray. Pour hot tap water into the baking tray to come ¾ of the way up the sides. Bake for 45 minutes to 1 hour, or until it feels set (firm). Chill before slicing. The terrine can be held in the fridge for several days.